Creamy Chicken-Wild Rice Casserole


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                                                 PAGE 72

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CREAMY CHICKEN- WILD RICE CASSEROLE

Submitted by Mrs. Mary Nesande from Minnesota

                     Mrs.Ila Vaughn from Oklahoma

1 cup wild rice

1/2 cup onion, chopped

1/2 cup butter

1/4 cup flour

1 ( 6 oz ) can broiled sliced mushrooms

Chicken broth

1 1/2 cup light cream

3 cup cooked chicken, diced

1/4 cup pimento, diced

2 Tablespoon parsley , snipped

1 1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup slivered blanched almonds

   Prepare wild rice according to package directions. Cook onions in butter until tender but not brown. Remove from heat and stir in flour. Drain mushrooms and reserve liquid. Add enough chicken broth to mushroom liquid to make 1  1/2 cups. Stir liquid into flour mixture. Add cream and cook until thickened, stirring constantly. Add all remaining ingredients except almonds. Place in 2 -quart casserole. Sprinkle with almonds. Bake at 350 F. degrees for 25-30 minutes.

YIELD: 8-10 Servings


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